Open Lasagnetta with Salmon, Zucchini, and Grilled Eggplant
Category: Main Courses
Serves: 4
This Open Lasagnetta with Salmon, Zucchini, and Grilled Eggplant is a delightful twist on traditional lasagna, offering a combination of fresh, flavorful ingredients that are perfect for a special meal. The lightness of the grilled vegetables combined with the richness of salmon and the creamy texture of the béchamel sauce creates a harmonious dish that’s both comforting and sophisticated. Whether you’re hosting a dinner party or looking for a satisfying family meal, this recipe is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Lasagna Sheets | 8 sheets |
| Eggplant | 200g |
| Zucchini | 300g |
| Salmon Fillet | 600g |
| Whole Milk | 250ml |
| Butter | 25g |
| Salt | 1 pinch |
| Fresh Thyme | 1 sprig |
| Lemon Zest | 1 |
| Shallot | 80g |
| Extra Virgin Olive Oil | 15ml |
| All-Purpose Flour | 25g |
Instructions
-
Prepare the Béchamel Sauce:
- Begin by finely chopping the shallot. In a non-stick pan, heat a drizzle of extra virgin olive oil over low heat. Add the shallot and sauté for about 10 minutes, stirring occasionally, until it softens. Once done, remove from heat and set aside.
-
Infuse the Milk:
- In a separate pot, bring the whole milk to a boil with the zest of one lemon and a sprig of fresh thyme. Once it reaches a boil, remove from heat and strain the mixture using a fine-mesh sieve to remove the lemon zest and thyme leaves.
-
Make the Béchamel Sauce:
- In another small pan, melt the butter over medium heat. Add the flour and whisk to form a smooth roux. Gradually add the infused milk, stirring continuously to avoid lumps. Cook the sauce until it thickens, about 5 minutes. Use an immersion blender to smooth out the béchamel, making it silky and uniform in texture. Set it aside.
-
Prepare the Salmon:
- Inspect the salmon fillet for any bones by gently running your fingers along the flesh. If you find any, remove them using kitchen tweezers. Place the salmon in a baking dish lined with parchment paper and cook in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until it is cooked through and easily flakes with a fork. Let it cool slightly, then cut it into 2×2 cm cubes.
-
Grill the Vegetables:
- Slice the eggplant and zucchini into thin rounds. Preheat a grill pan or outdoor grill, and lightly oil the grates with a paper towel dipped in olive oil. Grill the vegetables for about 3-4 minutes on each side, or until they are tender and have nice grill marks. Once grilled, set them aside.
-
Boil the Lasagna Sheets:
- Bring a large pot of salted water to a boil, adding a splash of olive oil to prevent sticking. Gently add the lasagna sheets, cooking each sheet for about 3 minutes. Remove them with a slotted spoon and set aside on a clean kitchen towel to drain.
-
Assemble the Lasagnetta:
- On a large serving platter, begin assembling your open lasagnetta. Start by spooning a little béchamel sauce onto the plate as a base. Using a ring mold or a round cutter, layer the lasagna sheets, followed by a layer of grilled eggplant and zucchini. Add a few cubes of the cooked salmon, and then spoon a little more béchamel sauce over the top. Repeat the layers until you’ve used up all the ingredients, finishing with a final layer of béchamel sauce.
-
Serve and Enjoy:
- For a beautiful presentation, leave the final layer open without covering it with pasta. Garnish with a few sprigs of fresh thyme and a light drizzle of olive oil. Serve immediately, enjoying the creamy, smoky, and fresh flavors of this beautiful dish.
This Open Lasagnetta with Salmon, Zucchini, and Grilled Eggplant is the perfect dish for those seeking a lighter alternative to traditional lasagna without sacrificing flavor. With a combination of seasonal vegetables, tender salmon, and a smooth béchamel sauce, this recipe brings the best of both worlds together in one plate.
